Ingredients

Directions

In a large skillet, saute onions and celery in 3 tablespoons butter until tender; drain and set aside.

In a saucepan, melt the remaining butter; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables; toss to coat.

Pour into an ungreased 2-qt. baking dish. Sprinkle with cheese and pecans. Bake, uncovered, at 350° for 20-25 minutes or until heated through.Yield: 6-8 servings.

Originally published as Parmesan Onion Bake in Taste of Home
October/November 2000, p27

In a large skillet, saute onions and celery in 3 tablespoons butter until tender; drain and set aside.

In a saucepan, melt the remaining butter; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables; toss to coat.

Pour into an ungreased 2-qt. baking dish. Sprinkle with cheese and pecans. Bake, uncovered, at 350° for 20-25 minutes or until heated through.Yield: 6-8 servings.

Originally published as Parmesan Onion Bake in Taste of Home
October/November 2000, p27